Below you'll see everything we could locate for your search of “hot sauce”
The chiles that are traditionally used for Chile Colorado (red chile sauce) are the ones that are plucked off the ristras. Ristras, those strings of dried chiles that adorn houses in New Mexico are not just for decoration they are used for cooking also. This is a basic sauce that is used in any Southwestern recipe that calls for a red sauce such as enchiladas or tamales or as in the above recipe for Posole.
In an 1870s cookbook from Puebla there were recipes for 44 different moles but only one, Mole Poblano de Guajolote, or turkey in mole sauce, is called the National Dish of Mexico.
Dave-I just harvested my first fully red and ripe poblano chile. I am interested in making a red chile sauce for chicken enchiladas as I often do with dried anchos. Do you have any recommendations on transforming these ripe, fresh red poblanos into sauce? I have recipes for dried anchos, but not the fresh poblanos rojos. I have thought about …
Hi Dave,I am getting married in April and I am wanting to make our own chili sauce and bottle it as our table gift. I am only concerned on how long it will last in the bottle if not kept in the fridge. Will there have to be a preservative added? Also, we will want to put a cork in …
Q: Hey Dave:I’m going to Yosemite this weekend where the bears often break into cars and damage them. On my last camping trip a raccoon or something got in and tore everything up to get into some food, so I want to prepare against something worse. I’ve read all the warnings about storage and plan to remove everything from my …
